Tandoori chicken with dates and onions

You'll need:

2	small chickens
1 half	finely diced pepper
1 teespoon	freshly diced ginger
1 teespoon	finely chopped garlic
1 teespoon	curcuma
300 ml	buttermilk
	Salt and pepper
1	sliced pineapple
200 g	chopped dates
1	diced onion
1 1/2	diced red peppers
250 ml	cider
2 teespoons	brown sugar
2 leaves	gelatine, soaked in cold water
	Salt

Serve with yam or corn.

Step 1

Cut open the chickens from the back, remove the backbones and place in a non-metallic bowl.
Step 2

Mix in the red peppers, ginger, garlic, curcuma, buttermilk, salt and pepper.
Step 3

Allow to stand in a fridge for 12 hours, turning over regularly.
Step 4

Remove the chickens from the marinade, allow the juice to drop and grill or roast for ca. 40 minutes at 220°C (if the chicken is larger, allow more time for roasting).
Step 5

Towards the end of the roasting time, place the pineapple on the roasting tin or fry it separately.
Step 6

Mix the dates and onions, red pepper, cider, sugar and salt and heat. Squeeze out the gelatine leaves into the mass and cool in the fridge for 2-3 hours.